Creamy Chicken Tortilla Soup (2024)

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by Stephanie on May 23, 2021 (Updated March 27, 2024)678*This post may contain affiliate links. Read more »

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This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!

Be sure to try my (amazing) Chicken Corn Chowder and Italian Wedding Soup recipes next!

Easy Chicken Tortilla Soup

There is SO much fresh flavor going on in this soup, it’s definitely hard to stop eating it. I generally have to package some up for the freezer, (it freezes very well), to keep myself from eating the whole batch.

Make this as spicy or as mild as you want! And the topping options are endless: Crispy tortilla strips, jalapenos, cheese, avocados, cilantro, (clearly my stance is ‘all of the above’). 😁

This is so easy to make on the Stove Top or Crock Pot. You can even use leftover chicken!

Check out my PRO tips, storage info, and morebelow!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Soften onions, jalapeno peppers, and garlic in butter. Add tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce.

Add chicken broth and chicken breasts. Bubblegently for 20-25 minutes, until cooked through. Remove and use 2 forks to shred.

Add the chicken back to the soup and reduce heat to low. Add cheddar and softened cream cheese and stir until smooth and combined. Garnish, and serve!

Crock Pot Method

Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

Pro Tips

Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
2 cups rotisserie or leftover chicken may be used instead of chicken breasts.
The cheeses melt much creamier and smoother if they’re near room temperature when added.
To soften the cream cheese quickly:Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
1 ½ cups frozen or fresh corn may be used instead of canned corn.
This recipe is in The Cozy Cookbook on page 55!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
Spice Rack–This is the one I have, it’s asnapto measure out your seasonings quickly and easily. (Big time saver.)
Measuring Spoons– To measure out the seasonings.
Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
Soup Bowls –(I love these!)
16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

Try These Next

: Cajun Chicken Pasta

: Chicken Corn Chowder

: Marry Me Chicken Pasta

: Creamy Herb Chicken

: Chicken Enchiladas

: Beef Lo Mein

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Creamy Chicken Tortilla Soup

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Ingredients

▢ 2 Tablespoons butter
▢ 1 small yellow onion, diced
▢ 1 jalapeno pepper, diced
▢ 3 cloves garlic, diced
▢ 1 Tablespoon tomato paste
▢ 1 15 oz. can corn, drained
▢ 1 10 oz. can Rotel diced tomatoes with green chilies, undrained
▢ 1 15 oz. can black beans, drained and rinsed
▢ 5 cups chicken broth
▢ 2 small boneless skinless chicken breasts, or 2 cups shredded chicken
▢ 1 pinch Cayenne Pepper
▢ 1 teaspoon cumin
▢ 1-2 teaspoons hot sauce
▢ 1 oz. packet taco seasoning, about 3 Tbsp.
▢ 1 ½ cups cheddar cheese, shredded
▢ 1/3 cup cream cheese, softened

For Topping

▢ Corn or Flour Tortillas, See notes

Instructions

Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.
Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)
Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.
Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.
Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.
Taste and add any additional seasonings as needed. Garnish and serve!

Notes

Pro Tips

Optional garnishes include: Diced avocado, sour cream, jalapenos, shredded cheese, and cilantro.
2 cups rotisserie or leftover chicken may be used instead of chicken breasts. You can add it when the uncooked chicken breast would be added and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
The cheeses melt much creamier and smoother if they’re near room temperature when added.
Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
1 ½ cups frozen or fresh corn may be used instead of canned corn.
This recipe is in The Cozy Cookbook on page 55!

Crock Pot Method

Soften onions, peppers, and garlic in butter on the stovetop. Transfer to Slow Cooker along with all remaining ingredients except for the shredded cheese, cream cheese, and garnishes.
Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.)
Remove chicken and use 2 forks to shred. Return it to the Crock Pot.
Turn off heat. Gradually mix in the cheddar and cream cheeses and stir to incorporate.

**If using rotisserie/leftover chicken: Add it at the beginning. For even more flavor, leave the meat on the bone (if that’s an option), and then remove the bones at the end! 🙂

Frying Tortilla Strips (For Garnishing):

Cut corn or flour tortillas into strips.
Heat vegetable or canola oil over medium-high heat in a high-walled skillet. Use just enough oil to submerge the tortilla strips.
Fry the strips in batches until crisp and slightly browned. Remove and set on paper towels, sprinkle with salt.

Nutrition information is an estimate and is per cup. There are 13 cups in this recipe.

Nutrition

Calories: 204kcal, Carbohydrates: 17g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 785mg, Potassium: 390mg, Fiber: 4g, Sugar: 3g, Vitamin A: 627IU, Vitamin C: 15mg, Calcium: 133mg, Iron: 2mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Soup

Cuisine: American, Mexican

Author: Stephanie

Chicken Recipes Dinner Freezer Food Healthy Make Ahead Recipes Mexican Soup

posted by Stephanie on May 23, 2021 — 678 Comments »

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678 comments on “Creamy Chicken Tortilla Soup”

Trombley Sigrid — April 13, 2024 @ 12:25 pm Reply

I’m with you. I don’t care if it’s 95 degrees. I still like soup.
- Stephanie — April 13, 2024 @ 3:43 pm Reply
  
  I LOVE that!!!! So glad I’m not the only one! 😉
Mary D. — April 11, 2024 @ 3:09 pm Reply

This is sooo good, and I knew it was a keeper when my (usually mute) teenage son said “you need to make this again.” It’s great just as written, and for spices, I use homemade taco mix for one pound of meat, and I omit the 1 tsp cumin in the ingredients since it’s already in the taco mix. Have made several times – thank you!
- Stephanie — April 11, 2024 @ 3:23 pm Reply
  
  I am SO happy that it was a hit with you and your typically silent son!! 😂 Thank you so much for taking the time to leave a review, you are the BEST! 🙂 -Stephanie 🩷
April L Handtke — April 8, 2024 @ 1:59 pm Reply

So wonderful! My adult children love this! I make a double batch typically so everyone can take some home. I have used the suggest of substituting the spicy Taco mix in place of some spices. Use the whole packet per batch too. Thank for sharing this gem.
- Stephanie — April 8, 2024 @ 7:41 pm Reply
  
  You got it, April! Thanks so much for trying it!
Sheila — April 4, 2024 @ 8:25 pm Reply

Made this soup today and it was very easy and tasted great. I used pre-cooked chicken and low fat cream cheese. It’s definitely in my rotation.
- Stephanie — April 5, 2024 @ 6:28 am Reply
  
  YAY! Thanks so much Sheila! I love this soup too!
Lisa — April 1, 2024 @ 6:06 pm Reply

This was easy and amazing as all your recipes are. Thank you
- Stephanie — April 1, 2024 @ 8:50 pm Reply
  
  Thanks so much for your support Lisa! I’m so happy you’re enjoying the recipes!🩷
Nancy — March 26, 2024 @ 4:30 pm Reply

This recipe is AWESOME!! It is definitely a keeper and one of my family favs. I always have to double it!
- Stephanie — March 26, 2024 @ 6:43 pm Reply
  
  Excellent! I am sooo happy that you and your family love it, I always have to double it as well! Thank you so much for the review Nancy!! -Stephanie 🙂